Người theo dõi

Thứ Bảy, 28 tháng 4, 2012

f you have known me at all over the last almost two years, you would know that among the few things that I totally love in any form, bread is definitely high up in the list. This bread was on my radar for a while just waiting for the right moment. So when I ran into the perfect recipe I just got to making it. Most of us love garlic bread. Yes I know you wait for those rolls to show up when dining out in an Italian restaurant. Those half-dozen that show up just after you've placed your order and just when you are munching on the last one, knowing well that your food is about to show up, you think twice whether you should ask for more, decide to hold back but ask for another set anyway. If that sounds familiar, you will love this bread. The added charm is that they are not just any garlic bread. Of course the intense garlic flavor with a hint of fine parmesan over a crusty yet soft bread is all there, but add to that the fact that they are a mosaic of randomly set rolls all neatly shaped up into a bundt. But wait there's more. When you see the bundt and as you admire the mosaic, just as you wonder on how to dig into it, you almost involuntarily grab a piece and pull on it and voila that's when you realize why this bread has 'pull-apart' in its name. Looks even better with a piece missing, doesn't it.

Thứ Tư, 25 tháng 4, 2012

I had so much left over scrambled eggs one day and decided to try my luck to convert them into a snack which can be devoured in no time on the other hand mom is an expert when it comes to bread bonda with her guidance i prepared them it was an instant hit...along with eggs we can fill with mint chutney cheese or any minced meat...turns out super all the time...

2 Eggs

1 Medium Carrot (Finely Chopped)

1/2 Onion (Finely Chopped)

3 Green Chilly (Finely Chopped)

8 Slices Bread

1 Cup Bread Crumbs

1 Tbsp Corn Starch

Salt

Oil

Trim the edges off on the bread slices.

Season the bread crumbs with salt and pepper and set aside.

Mix the corn flour with 3 tbsp of water.

Heat a pan add 2 tbsp oil add the carrots onion and chilly fry a bit.

Add the eggs salt and prepare a scramble dont fry the eggs till dry let it be a bit fluffy remove from flame allow to cool.

Dip the bread slice in some water and place in your palm and squeeze out the excess water at the same time try to flatten the bread.

Place the scramble egg in the center and seal all the edges.

Form into bonda shape.

Dip the bonda into the cornstarch mixture and roll out in the bread crumbs.

Thứ Ba, 24 tháng 4, 2012

ango is undoubtedly the king of summer fruits for me. Now summer is not my most favorite of seasons but there are a few things that make the memories of summer good. Be it the long vacation away from school, being allowed to just go out and play, visiting grandparents, all the pampering, several of these things that I often talk about in my posts. These along with a lot of fun and cool food and fruits and berries - jamun, lassi, a million varieties of kulfi, soda pops, ice-chuski and the list goes on. The mango definitely figures in there somewhere as well. For some strange reason these things are what I think of first when I think of summer (of course followed by the reminder of the scorching Indian sun that I used to hate). Any conversation on food and summer is incomplete with mango featuring in it. Especially with its versatility, the mango is a fruit well loved in my family. Eat it raw, just peel it, chop it up, mix in a little salt and red chilli powder and tantalize your taste buds, or roast it, pulp it and make a nice cool drink with it or chop it up and cook with brown sugar to make a nice sweet and sour chutney... and then the 'achaar' of course, pickle it if you can't think of anything else to do with it. When in ripe form it of course can be had as a fruit but its pulp is also used to flavor many dishes. Ice-cream is one such dish. It can be made using different kinds of mangoes however the pulp of Alphonso works the best. Use a sweet, ripe and a non-fibrous mango for best results. This time around I wanted to try the classic combo of coconut with mango to give it a nice tropical twist.The best part with this recipe is that it is extremely easy to put together without the need of an ice-cream machine.

Thứ Hai, 23 tháng 4, 2012

Egg rolls are my favorite...quick and easy fix for dinner or lunch and best tiffin box item normally I prepare them with left over chicken kabab or lamb fry this time I stuffed with just onion it was super yummy...:)

Thứ Sáu, 20 tháng 4, 2012

rownies are not disliked by very many. People may pass on a cookie when offered one but you will definitely see them stop and give it a thought if you offered them a brownie. They may not take it sometimes for whatever their reason but I can promise you they definitely wanted to. So how do you one-up a brownie - simple - add Nutella to it. As soon as I saw this recipe there was no stopping me, especially unless you noticed already, it is really simple and straight-forward - heck even the title said there were only four ingredients. The proof was in the pudding as they say. Took me literally two minutes to mix it up and another ten to bake it - ready in under fifteen. And perfect they were - teeny bite-sized brownie with the classic crust and the ever familiar gooey chewy texture. For kicks I used my little tart pans but of course you can use your regular muffin tray.

Chủ Nhật, 15 tháng 4, 2012

uscious plump strawberries so aptly represent the essence of spring and summer in my opinion. Nature at its prime, vibrant and full while the strawberries are gorgeously plump, red, sweet and juicy, a delightful treat for the eyes and taste buds alike. The bright sunshine, the blooms and the flowers make you feel good and you are practically forced into thinking what a beautiful day it is. It just feels like mother nature is... well... happy. That is exactly how I feel at the sight of the red strawberries which are to be seen everywhere. My shopping baskets get filled with the bright reds every time I visit the stores – they are irresistible. Between getting them out of the grocery bags, washing them and putting them away in the refrigerator, quite a few of them are gone already. Hubs being his usual nonchalant self, will open a box, grab one with its leaves on top, take a big bite, chuck the stub into the trash, repeat the steps with a few more of them, emphatically claim that they were awesome, forgetting it as soon as he says it and return to whatever it is that he was doing before he raided the box. Makes me smile every time.

It might seem a little strange but even though I have claimed our love for strawberries, neither hubs nor I like smoothies the way they make it here. Can't explain why, we just don't. So I have always wanted to incorporate these berries into a smoothie-like drink. This lassi was the perfect answer. It has all the goodness and the perfect texture of your traditional lassi. It is thick and creamy, feels like a mouthful and drenches your throat as it goes down while leaving that tingling taste in your mouth involuntarily making you go for the next gulp.

Thứ Ba, 10 tháng 4, 2012

here is something to be said about the versatility of potatoes. Fry 'em, bake 'em, roast 'em, saute 'em, cook 'em in a curry, mash and stuff 'em, well just mash 'em, heck if you fermented them right, you could even drink 'em :) There are a few people I have come across that don't like them but I can count them on my fingers. The biggest potato lover I have seen among them all is hubs, so much so that his friends tease him of being one. This will give you an idea - I make these baked garlicky potatoes very often especially on Sunday afternoons intending them to be a side with lunch. He and kiddo will eat a whole piled plateful and he emphatically declares that to be their lunch. And yes, the 'baked' in the title must have given you a clue - yes these are not fried but baked instead. That way I don't mind their occasional gluttony as well. Very simple and elegant, completely full of garlicky flavor, crisp and addictive with an added twist of Indian masalas, I bet you cannot stop at one if you tried. My family loves what I cook for them. Then there is that occasional dish that stands out. After that there is that dish which I get special requests for remakes. This is one of those. So get to it, you will know what I mean.Read more »

Thứ Hai, 9 tháng 4, 2012

My first job was at a mid sized company most of my colleagues were new too...we had a tradition in office every weekends all of us should meet up in one place and go out for a coffee break this was such a fun activity back then...I got to know every one and off course lot of gossip...:D my boss was such a sweety only in the office he used to be strict and maintain his distance but other wise all of us were about same age and best friends till date...best part about this gathering everyone of us got to taste different varieties of coffee...and my favorite pick was mocha frappe...:)

Thứ Bảy, 7 tháng 4, 2012

alfway through my pregnancy when I was carrying my little princess there was brief period of about a week when cinnamon roll was the only thing I would eat. We bought a whole big pack from our local Sam's club. The craving was gone in a few days but cinnamon rolls were stuck in my mind.

Cinnamon rolls need no introduction; sticky, sweet, sinful and utterly delicious. But the best thing about making your own is the irresistible aroma of the fresh rolls baking in the oven. The straight out of the oven, warm, soft and glazed rolls are heavenly you just want to dig into them and gobble them up... irresistible! On the day you feel like indulging, make these beauties.

I made them a few times since, made them again last week. Whenever I make them, the wonderful smell reminds me of my pregnancy days and then I see my little princess making a mess of herself eating them up. There is no better feeling. That makes this one special for me.

Thứ Sáu, 6 tháng 4, 2012

Papaya is so good for skin and overall health do read more on health benefits visit the web link click here to read more...I first got the recipe from cherukuriprasads blog tried the recipe out and did my own modification to the recipe...

2 Cups Papaya

500ml Heavy Whipping Cream (the cream i used had 20% of sugar content in it)

2 Cups Milk (full fat)

4 Tbsp Condensed milk

1/2 Cup Walnuts

1/2 Cup Canned Cheery or tutti fruity

2 Tbsp Custard Powder

2 Tbsp Liquid Glucose

2 Tbsp Gelatin

First of all I added the peeled and de-seeded papaya to a blender and prepared and puree.

1/2 Cup of water can be added to the papaya while preparing a puree.

Add the Gelatin in a bowl with 1/3 cup water and allow to soak for 10 min.

Dilute the custard powder by adding little milk and set aside.

Place the milk to boil add the condensed milk and allow to boil on medium flame.

Place the liquid glucose in the micro wave for 30 seconds.

Add the liquid glucose to the boiling milk and stir.

Place the gelatin in microwave for 30 seconds and melt.

Add the gelatine to the milk and stir.

Finally add the custard powder to the milk and stir till a thick custard is formed.

Once the custard is formed allow to cool in room temperature.

I've had so many people ask how can we get perfect soft peaks or stiff peaks...first of all try to place your freezer setting on max allow the whipping cream to freeze over night chill the whipping blades and bowl too..

preferably choose early in the morning or evening time to whip the cream at this point the temperature at home will be moderate.

I've added the whipping cream to the bowl and whipped till soft peaks placed a cover and allowed to chill in the freezer.

Add the custard to the papaya puree and blend well.

Chop the walnuts and set aside.

Add the papaya to the cream in batched and fold till combined properly.

Add the walnuts and cherry to the papaya mixture and mix well till combined.

Place a cover allow to freeze over night.

Once the icecream is set scoop in a bowl garnish with scooped papaya, chocolate chip cookie or ginger cookies and serve with love enjoy....Happy cooking...:)

This recipe can be stored in fridge for upto 2 weeks the first time i prepared this icecream it had crystals in it since i did not add gelatin and glucose make sure you whip the cream thoroughly and then add all the ingredients follow the steps and enjoy home made ice cream...:)